27 Delicious and Family-Friendly Rosh Hashanah Recipes 

Rustic is gorgeous—that’s never been more true than with this fall apple tart. We save on sat fat and make the crust more tender by swapping in low-fat yogurt for some of the butter (use standard yogurt, not Greek-style). Make dough ahead and refrigerate or freeze (just remember to thaw completely before rolling). Cutting the apple crosswise for a “star” shape in the center of each slice adds a special touch, but any slice will work. You can sub the scraped seeds from one vanilla bean pod or 1 teaspoon vanilla extract for the vanilla bean paste.

The brine is all the seasoning you need for this fantastic bird. While the amount of bourbon used in the brine may seem generous, it will impart a very subtle flavor to the meat once all the water is added, diluting it slightly. If you want a more intense smoke flavor, add a handful of soaked applewood chips to the grill. For a deeply bronzed, almost mahogany look, brush the skin with a mixture of water and honey each time you go to rotate the bird.

"Paillard" is a French term for any cut of meat that's been sliced or pounded thin, a brilliant shortcut technique for plump chicken breasts.

You've no doubt heard of—and enjoyed—salted caramel. Miso caramel takes that concept one step further, offering the irresistible salty-sweet flavor combo along with a richness that's unparalleled. You may just love this caramel so much that you want to make a big batch for yourself or to give as holiday gifts; we won't blame you. And even though this pie is rather decadent, it still comes in with 12g less sugar than a popular online version of caramel apple pie. Ever been disappointed by an apple pie where the fruit was still just a little crunchy, not tender as you'd hoped for? This recipe makes sure you end up with buttery-soft fruit by first covering the raw apple slices with boiling water to soften them before they even go in the crust.

This comforting, winter dish makes use of delicious pomegranate in two ways: The juice goes into the sauce and the arils, or seeds, go atop the chicken for an elegant touch. One taste, and you know exactly what season it is. The roasted chicken, earthy rice, and peppery turnips are classic comforts, but it's the fruity pomegranate sauce that makes the dish sing. Family friendly and crazy easy to make, this is a chicken dinner you're going to want to add to your weekly rotation.

A wet brine infuses the bird with apple flavor and plumps up the meat so it won’t dry out in the oven. Brining your own turkey also lets you control the sodium from start to finish. Line a roasting pan with the brining bag before adding the liquid and the turkey so everything stays in place. To make a quick gravy, strain the fat from the drippings and discard, then reduce the drippings with 21/2 cups chicken stock and 1/2 cup all-purpose flour until thickened.

Don’t be afraid to go 100% whole-grain with desserts; we use all spelt flour here with amazing results. The nutty flour boosts the taste of the butter, spices, and vanilla, unlike all-purpose flour, whose bland nature would dilute those flavors. Be sure to weigh the flour for accuracy; using too much will make the cake dry.

Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look. We add cider vinegar for balance and stir in walnuts for a sticky, praline-like topping. The dish is best served warm, when the molasses mixture is still gooey. You can roast the squash ahead and reheat the slices while you make the topping. A quick trick for cleaning a sticky saucepan: Fill with water and bring to a boil, letting any residue dissolve, and then drain.

A quick homemade caramel sauce that’s folded into fresh apple slices and baked in a whole-grain crust takes this classic holiday pie to the next level. A hint of salt in the sauce intensifies the apple flavor and balances the sweetness. Apples contain a natural thickener called pectin; grating some of the fruit will ensure a gooey, cohesive mixture once baked. Crisp, sweet Fuji apples bake beautifully and will contrast the salty caramel. You can also use Cripps Pink or Honeycrisp apples.

Rhubarb's bracingly tart flavor pairs perfectly with sweet fruit in crisps and pies. Honeycrisp and Golden Delicious apples hold their shape well and won't get too mushy after baking. Brown sugar lends deep molasses flavor to the topping.

When you're craving fall comforts, cook up this quick and easy weeknight dinner. This dish is perfect for easing into fall and comes together in one pan to boot. 

This staple Passover food can be enjoyed whether you're celebrating a Jewish holiday or not. Featuring soft, dumpling-like matzo balls made from matzo meal and eggs, this soup is the ultimate comfort food. While requiring a bit more effort than a jarred version, this homemade alternative is easy and definitely worth the results. Enjoy it as is, or garnish with parsley leaves. If you're making this for a crowd, make sure to start the day before so that it's served fresh and hot, and double the recipe to make sure everyone gets seconds.

The traditional yeasted egg bread is enriched even more by adding cheese and fresh chives to the dough. We love the flavor of fontina, but Gruyère or another Swiss cheese would also work. Allowing the dough to rise 3 times provides a fluffy, airy texture just like the breads you can buy at the bakery. At only 160 calories a slice, this festive bread is a great option when you're looking to mix things up without going too overboard. Get the kids involved when it's time for braiding, as the best part is watching the dough come to life.

Pomegranate seeds and tahini paste deliver delightful Mediterranean flavors in this quick winter side. Bonus! Each serving, about a half cup only contains 152 calories. Purely made with light, wholesome ingredients, this veggie side is a fresh addition to any dinner party or celebration. Roasted butternut squash is toasty and filling, and paired with bright ingredients like citrus and pomegranate seeds, this cozy side has all the flavors packed into one simplistic dish.

The sweet-sticky glaze makes this salmon dinner a winner with the kids. The honey-ginger glazes packs a ton of flavor without a long list of ingredients or extra time in the kitchen. With such little preparation, these salmon filets are the perfect weeknight meal that you can easily add into your cooking rotation. Complete the meal with a side of roasted or steamed carrots and a hearty spoonful of brown rice for a well-balanced meal.

To save time, look for prepeeled real baby carrots in microwavable bags. With just a little brown sugar, these carrots become tender and juicy without turning to complete mush. This veggie side dish comes together in just 10 minutes, and it is a great, last-minute option that packs a punch of sweetness to silence any picky eaters. Double the recipe, and use leftover chopped carrots in grains, salads, and breakfast scrambles.

The skillet is used in a few clever ways: Chicken and vegetables get a head start on the stove, finish in the oven, then come out briefly so a simple cream sauce can pick up all the roasted flavors in the pan. Using ingredients that you probably already have, this easy chicken dinner is a great weeknight meal that comes together effortlessly. Roasted carrots add a hearty crunch that's perfect for fall, and the kids won't be complaining about getting their vegetables.

These light and tender whole-grain rolls are everything we love about holiday breads: warm, nutty, and just barely sweetened with honey. Bake these light and tender whole-grain rolls ahead and freeze up to 1 month, or make the dough ahead and bake on the day: Punch down the risen dough to form a ball, wrap with plastic wrap, and chill 8 hours or overnight. Return to a bowl and let rise at room temperature for 1 1/2 hours before shaping.

We like to give the bird a pretty finishing sheen by brushing on savory-sweet marmalade glaze. If you don't like the slightly bitter flavor of marmalade, you can substitute currant jelly for tart, bright flavor. Fresh rosemary brings the flavors of the turkey to life and will make your kitchen smell amazing. With a splash of citrus, this turkey is anything but bland, without being doused in high calorie glazes and sauces.

When carrots steam or roast, their natural sweetness really shines. The honey-butter combo we use in this recipe elevates simple sautéed carrots to a whole new flavor level. Try this dressing on any root vegetables you might have, including radishes and turnips. You may be surprised how something so easy can turn almost any vegetables into a delicious side.

Partially cover the pan as the carrots steam so they retain some texture. They will continue to soften as the glaze reduces in the pan.

This roast turkey variation is both sweet and spicy, just the thing to keep your guests on their toes. Poblano peppers and flavors from whole apples and cider give new meaning to a  holiday classic. A hint of Southwest spice and chile heat blend with sweet apples for a crowd-pleasing change from traditional turkey, but still staying true to the season's staples. Ensure that you start ahead of time so that you can brine the turkey for at least 12 hours.

Montina grass flour, made from Indian rice grass that is very high in protein, fiber, and iron, flecks this hearty whole-grain gluten-free bread. Honey replaces white sugar as the sweetener, good news for the taste as well as the nutritional information. It lends a fruitiness and delicate floral sweetness to this tasty all-purpose loaf of bread. Make this loaf to impress guests and switch things up from your normal store-bought whole-grain loaf.

Fruity zinfandel wine adds a unique, sweet flavor to this hearty brisket dish. This flavorful main dish has truly got it all: a tender, herbaceous serving of meat with potatoes and browned vegetables. Unlike many meat and potato dishes that sometimes blend together into one, ominous concoction, the flavors of this dish blend just enough that they're complementary and cohesive, without being stew-like and mushy.

To make ahead, prepare through step 2, cool slightly, and chill. Let stand at room temperature for 30 minutes, and proceed with step 3. Don't let the ingredients intimidate you; the incredible taste of this brisket is a direct result of the various herbs and aromatics that truly bring this dish to life. Like any good brisket, this low heat and long cook time yield incredibly tender, melt-in-your-mouth brisket that's a great main dish for your next holiday party.

This beautifully braided, chewy egg bread is a mainstay of the Jewish Sabbath table, but few have time to make one from scratch every week. The holidays are a great time to put in the extra effort and give this wonderful recipe a try―you won't regret it. Go ahead and get braiding, and then slowly pull apart this sweet, fluffy bread piece by piece when it's fresh out of the oven. It's a large loaf, but don't worry; leftovers make some of the best French toast you've ever had.